Lemon Pepper Avocado Fries
Our lemon pepper avocado fries are crispy on the outside, creamy on the inside, and bursting with bold flavor in every bite.
Servings: 6 Servings
Ingredients
- 2-3 large avocados
- 1 cup panko bread crumbs
- ½ cup tempura mix
- 1 large egg
- 1 cup buttermilk
- 2 teaspoons Slap Ya Mama seasoning
- 3 tablespoons lemon pepper
- 1 tablespoon hot sauce, Cholula or Tabasco
- Oil for frying
Instructions
- Set up a frying station with two bowls.
- Heat oil to 350-375°.
- In one bowl, mix together panko, tempura, slap ya mama, and lemon pepper.
- In a separate bowl, whisk buttermilk, egg, and hot sauce together.
- Slice avocados in half, and remove seed.
- Cut 1⁄2 inch slices through the avocado, making sure not to go through the skin.
- Scoop the flesh out with a spoon.
- Coat each avocado slice in the buttermilk mixture.
- Let excess drip off, coat in the panko mixture and set on a cookie sheet.
- Repeat the process with remaining slices of avocados.
- Fry each avocado fry until golden brown. About 2-3 minutes.
- Remove from oil and let drip on a cookie sheet with a baking rack over it.
- Repeat the process with remaining coated avocado fries.
- Makes 24-30 fries.
Notes
- Easily slice the avocados by cutting them in half and removing the pit. Then, make ½-inch slices down the length of each half, being careful not to cut through the skin. Finally, scoop the slices out gently with a spoon.
- Choose ripe but still firm avocados, so they hold their shape while frying.
- Use a thermometer to maintain the oil temperature between 350°F and 375°F.
- Fry in small batches to avoid lowering the oil temperature.
- . Let excess buttermilk drip off before coating for a crispier crust.
- Serve immediately while the coating is hot and crunchy.